Using sesame meal flour in free gluten French bread (rice-corn) containing guar and CMC gums to produce functional food

Sesame flour because of high levels of protein, fiber and mineral is ideal option for improving the nutritional value of free gluten French bread (rice-corn) and functional products. In this research, the effect of different levels of sesame flour (0, 5, 10, 15, 20 and 25 %) was evaluated on moisture, specific volume, porosity, crust color, firmness (2 and 72 hours after baking) and overall acceptability of free gluten French bread (rice-corn).These samples compared with wheat French bread. Sesame flour (especially at high levels) was increased moisture and a* and decreased L* and b*. The highest specific volume was showed in the samples containing 10 and 15 % Sesame flour. Also the sample containing 10 % sesame flour had the highest softness, porosity and overall acceptability. This sample was better than wheat flour bread.